Job Summary
  • Experience 3-5 Years
  • Telecommuting

Job Description

BASIC FUNCTIONResponsible for supporting the ExecutiveChefin directing and administering the planning, preparation, production and control of allproduction in the hotel s continuing effort to deliver outstanding guest service and financial profitability.DUTIES AND RESPONSIBILITIES:To implement and develop on new menus, recipes and pricing.To improved and maintain on the quality of the food and food taste.Assist Executive Chef in maintaining proper performances and kitchen organization.Supervises, coordinated and participates in activities of personnel in the proper preparation and cooking of food and for all other outlets as instructed.Checks function sheet to determine kind and quality of food items to prepare or order by requisitioning approved by EXECUTIVE CHEF.Coordinate mise-en-place production for all outlets as instructed.Dispenses food only against valid Guest or Officer’s check.Pay detailed attention to hygiene, cleanliness and sanitation.Ensures that hotel cost control policies and procedures are strictly adhered to.Observes and test food being cooked; samples all food prepared.Make daily inspections of refrigerators, stores, outlets and kitchen areas.Prepare schedule for his section and submits same to EXECUTIVE CHEF for approval.Obtains actual number of guest to be served and estimates food consumption; confers with F&B MANAGER regarding the adequacy of food and arrangements.Attends to guest complaints and inquiries if necessary.Demonstrates elegant preparations in front guest when requires.Executing the instructions of the EXECUTIVE CHEF or EXECUTIVE SOUS CHEF with regard to kitchen requirements.Responsible, self-starter, physically fit with high degree of integrity.Team player who values teamwork, and able to communicate effectively and able to adapt to changing environment.REQUIREMENT : Candidate must possess at least Higher Secondary/STPM/"A" Level/Pre-U, Professional Certificate in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.Required language(s):Bahasa Malaysia, EnglishMinimum 2-3 years’ experience in restaurant or FB industries.Must have relevant experience in ala-carte , Asian ,Western Cuisine , Banquet and Catering.Required Skill(s): Creative, leadership, supervised, quality & cost concern, Teamwork.Preferably Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Profile Summary

Type : Company job

Role : Senior Executive

Industry : Hotel/Hospitality

Salary : MYR 5,000 - 6,500

Deadline: 2020-02-04

Company Profile

Geno Hotel is a brand new 4 star business class hotel. Equipped with 244 rooms, the hotel will be offering deluxe international class accommodation and contemporary facilities to our guests.It aspires to provide exquisite, professional and pleasant hospitality experience to the business and leisure market segments. At Geno Hotel, we focus on career development and succession planning for our talents. We strive to deliver amazing hospitality experience and thrive on the mission of exceeding our guests’ expectations. If you are passionate about people, possess a “can do” attitude and have what it takes to excel in hospitality industry, we encourage you to explore any of the following positions that may fit your career goals.
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